Rice Pudding in Pressure Cooker

MOGHLIE II

1 Tbsp. pounded rice

1 1/2 Tbsp. sugar

1 cup water

1 tsp. caraway seed

1 tsp. anise

1 tsp. powdered ginger

Moghlie should only be prepared in small quantities when using
the pressure cooker. It swells considerably during cooking, making
large quantity cooking under pressure dangerous. This is an excellent
quick method of preparing a small amount of this favorite Lebanese
pudding.

Pound rice in a mortar until fine and powdery. Mix rice with water in
pressure pan. Bring to boil, stirring constantly and cook under
pressure for five minutes. Reduce pressure, open cooker and add sugar,
caraway, anise, cinnamon and ginger. Stir and cook uncovered until the
consistency of thick cream. Pour into individual serving dishes.
Decorate with blanched almonds, walnuts, pine nuts, pistachios and
coconut.